Tropical Cauliflower Pancakes with Banana Protein Syrup
It’s summer. It’s hot outside. I was feeling . . . “tropical”. If you haven’t tried any of my cauliflower pancake recipes- seriously make them. They are SO moist, and make for thick, cake-like pancakes.
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Ingredients
- 1/3 cup riced cauliflower I pulsed some cauliflower florets in my Ninja
- 3 tablespoons egg whites
- 2 ounces fresh pineapple
- 10 drops stevia or to taste
- 1/4 teaspoon orange extract coconut would be good here too!
- 2 tablespoons vanilla whey protein
- 2 tablespoons coconut flour
- 1/2 tablespoon psyllium husk
- 1 tablespoon reduced-fat coconut flakes
Ingredients
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Instructions
- Cook the cauliflower in the microwave for 30 seconds.
- Using a food processor/blender, blend together the egg whites, pineapple, orange extract, stevia, and the pineapple.
- In a separate bowl, mix together the coconut flour, protein powder, psyllium husk, and the coconut flakes.
- Mix together the dry ingredients, wet ingredients, and the cauliflower.
- Heat a non-stick skillet over medium heat. Add the pancake batter by the spoonful. BE PATIENT. These are thick and take longer to cook.
- Once the edges are set (about 5-7 minutes), flip and cook on the the other side until golden brown.
Recipe Notes
For the Syrup:
Mix together 1 tablespoon banana whey protein with some water and sugar-free maple syrup. You want it to be a sauce-like consistency.
Top with more coconut flakes, nut butter, fruit- whatever you like!
